Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-06-30
DOMESTIC ECONOMY.
Various Methods for Making Good Coffee
Ancient and Modern Bread
Making.
How to Take Thermal Bath Mt Home
Short Maxims for House.
wives.
HOW TO MAKE COFFEE.


A cook gives in the Ladies Home
Companion the following rules for
making various kinds of coffee:
Few cooks make good coffee, but if
attention is given to it the art may be
easily acquired. Various are the
methods of preparing this beverage.
Some housekeepers prefer boiled,
while others used filtered coffee, but to
have either in perfection it is neees-
sary to select good coffee, roast it with
care, and grind properly. Coffee is
much better when roasted, ground and
made at once. 1t should be ground
fine, but not to a powder. Too much
boiling spoils the delicate flavor of
coffee, and it should never be made
until the meal is ready to serve. The
best quality of coffee is the cheapest.
A mixture of one-third Mocha and
two-thirds Java will be found excel
lent. They should be roasted sepa-
rately and kept in separate canisters.
Java requires longer time in brown
ing than Mocha. The following re-
cipes for making good coffee will be
found reliable:
Boiled Coffee.-Use Java and Mocha
mixed. For each tablespoonful of
ground coffee use pint of boiling
water Beat the coffee with the white
of an egg and half tablespoonful of
cold water, pour boiling water over
and set on the stove TO boil up once.
Take off and set near the fire for ten
minutes.
Boiled Coffee.-To one pint of boil
inc water stir in three @ills of coffee,
boil ten minutes, stir down, and set
near the fire where it will keep at the
boiling-point.
Coffee Without Boiling. a
teacup of good coffee, beat up an egg
and mix with it, fill the pot with cold
| water, set on the back of the stove,
and let simmer gently for an hour.
| Do not stir. Set off to settle, pour off
gently and the coffee will be clear and
| strong.
French Coffee.-Take three pints of
water to one cupful of ground coffee.
Put the coffee in bowl, pour over it
half a pint of cold water and let it
stand fifteen minutes. Bring the re-
naming two and half pints to boil,
strain the coffee in the bowl through a
| fine sieve, then take the French coffee
pot, put the grounds in the strainer at
the top, leaving the cold water in the
bowl, pour the boiling water over
slowly, then set the coffee-pot on the
stove fifteen minutes, take off, and
pour in the cold water.
Vienna Coffee. = Equal parts of
Mocha and Java ground together vill
be found best. Allow one spoonful to
each person. Mix the white of an egg
with the grounds, pour on half the
boiling water, let the coffee froth,
then keep hot, but not boiling, for
fifteen minutes, and add the rest of
the boiling water. To one cup of
put in cups with sugar and pour on
the coffee.
Clear Coffee. Take teacup of
ground coffee, put in a flannel bag,
tie, and drop in the coffee-pot, pour on
quart of boiling water and let boil
one minute.
Steamed Coffee. = Put the ground
coffee in the pot, pour boiling water
on it, place the pot in the top of the
tea-kettle and let stay half an hour,
| keeping the water in the tea-kettle
| boiling.
Dripped Coffee.-Grind a teacup of
Java coffee, put in the dripper, pour
over it one quart of boiling water, let
set moment and pour through the
| dripper q second time.
Southern Dripped Coffee. : Allow
| one tablespoonful of coffee to each
person and two for the pot, put in a
| dripper and pour boiling water over
very slowly. Serve with whipped
cream and beaten white of an egg.
ANCIENT AND MODERN BREAD MAKING.
Nothing more marks the progress
| in the worlds cuisine than the differ
| ence which exists between ancient and
modern bread making. It is interest
ing to note the change. The earliest
mode was to soak the grain in water,
and to dry it by natural or artificial
heat after having subjected it to pres
sure. The next advance was to pound
or bray the grain in a mortar or be-
tween stones, hence the word bread
| (brayed). The oat-cakes of Scotland
been ground somewhat more thorough
ly, and mixed with salt and water,
kneaded and rolled out thin and cook
ed before a good fire, or on an iron
griddle hung above the fire. Scenes
and the peas meal bannocks are made
in the same way. The passover cakes
of the Israelites were similarly pre-
pared. The southern hoecake does
not differ substantially from the same
varieties, which are all called I'M
leavened, as no leaven is used in their
make. Leaven is literally leUer, APP
piled internally to raise the bread.
The derivation of this word is no more
interesting than that of a thousand
other words in daily use so familiar to
us, we rarely think to inquire their
original meaning. Leaven was first
used by the Egyptians, presumably in
the time of Moses, from whom it
spread to the Greeks, then to the
Romans, and from them to all parts of
the world This leayen consists of
flour stirred with water, which is kept
in warm place until fermentation
has commenced. This mode of rails
ing bread is still much in vogue in
those parts of Europe where yeast is
not easily obtained.
Bread made out of wheat -four is the